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Wednesday, 31 July 2013

A hangover cure or just a Sunday morning treat, either way this is the business for satisfying your needs.
I use a bacon joint on a regular basis, cook it up during the week then it provides great sandwich fillers, pizza toppings or editions to regular dishes for a salty kick. So it slots in here nicely although you can use regular bacon rashers grilled nice and crispy instead.

B.E.L.T

Serves 2:

2 eggs

2 small Panini’s

4 rashers of bacon

1 little gem lettuce

Light mayonnaise

1 large tomato

Method

Poach the eggs but keeping them soft. In the
meantime on a medium/high grill, grill the rashers of bacon until crispy on
both sides, remove and allow to drain off on kitchen paper.

Assemble the B.E.L.T by slicing the Panini’s in half
lengthways, place on a few leaves of the little gem lettuce, and add a
tablespoon of mayo. Thinly slice the tomato and add a few slices topped with
the crispy bacon and the poached egg.

Wednesday, 17 July 2013

Apologies... I have been missing in action since April... huge life changes, incidents and accidents. But I'm back now and back with a vengeance. My first cook book is in the middle stages of the editorial work, so I have been proof reading and received a sneak peak last week of how it will look and am delighted to say they took fully on board my vision for the layout. So exciting times lay ahead and the book will be released in early January.

In other news, I recently fell from a ladder... a disagreement between myself and a bat. I'm bad enough with rodents, but give the buggers wings and have it fly at your face and I'd gladly let go of the ladder to get away from it again!! The result... a cracked rib, concussion and a bleed in my kidney. A few sore weeks followed but I'm back to my best again with the odd sore moments from the ribs.

I managed to get myself a part time job also, working in a kitchenware/bake ware shop in Ennis here, so a few days a week and I'm outta the house and getting into a nice routine. The job suits me down to the ground at the moment, I'm loving it! My manager has given me permission to work on the blog here while things are quiet so it will give me the perfect opportunity to blog more and keep on top of everything for once.

I have exciting things coming up with Easy Food Magazine and The Irish Sun, and a new positive influence in my life is making things pretty damn great at the moment... it has been a very tough time I've come through, and I have been through a lot but things are on the way up. Determination and desire has never been higher and I plan to make the most of these opportunities I have worked my ass for. Time to kick ass!

So here is a recipe from my up coming book, hope you give it a try, it's really worthwhile.

Caramelised Red Onion and Cherry Tomato Tartlets

Makes 8 tartlets:

1 pack of puff pastry

2 medium red onions

A knob of butter and a splash of oil

150g cherry tomatoes

2 tablespoons of balsamic vinegar

8-10 basil leaves

1 small clove of garlic

1 teaspoon of white wine vinegar

1 tablespoon of olive oil

Sea salt and black pepper

Caramelised red onion and cherry tomato tartlets

Method

Roll out the pastry 5mm thick, cut squares roughly 3x3 inches
using a knife or pizza cutter. Don’t be too fussy. Using the tip of a sharp
knife cut a border ¼ cm from the edge, without cutting the whole way through.
Place the squares on greaseproof paper on a baking sheet and pop in the fridge
until needed.

Peel and finely slice the onions. Place a small saucepan on
a medium high heat on the hob and add the butter and oil, to this add in the
onions, cover with a lid and cook for 8-10 mins stirring occasionally. Turn the
heat up full and once the pan is hot add the balsamic vinegar. Stir until the
vinegar has evaporated and the onions are nicely caramelised.

Preheat the oven to 200°c.

Halve the cherry tomatoes and add to a mixing bowl, mince in
the garlic, roughly chop the basil leaves and add to the bowl, also add in the
white wine vinegar and olive oil. Season with sea salt and black pepper and
allow to marinate for 5 mins.

Remove the pastry squares from the fridge and spoon some of
the red onion on each, ensuring you stay within the scored border. Place about
4-5 cherry tomato halves on top and place in the preheated oven and bake for
15-20 mins until the pastry is golden.

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